7 December 2009

Sometimes you find something that just works. We each have our own traditions and family favourites that are offered to family and friends alike during this festive season. I usually make very few Christmas treats, so thank goodness for generous friends who will shower me with baked goods. During the holidays Chocolate Fondue always comes into play for dessert and I offer only a few cookies from my own repertoire each year. Needless to say somehow we are never shy of an overabundant amount of special treats for the holiday season. They have a way of multiplying of their own free will!!!

Mini Pecan Cranberry Filo Tarts

Here it is already the 7th of December and I have made only one successful cookie for the holiday season...sigh. If the truth be known I think cookies were invented to ruin my baking confidence. It is a conspiracy I tell you!!!!Each year I start out confidently with rice flour, berry sugar, quality chocolates and a myriad of other baking treats ready and waiting in my cupboards. Every year I browse through recipes (with visions of sugar plums dancing in my head) and make hard decisions on what will grace my holiday platters... besides the tried and true family favourites. Everything looks so tempting and the magazines make you feel anything is possible with their glossy photos!!!! Alas there have been several attempts and failures so far this year. I have come to the conclusion that cookie baking is the "devils work" so I will stick with what I know, the rest I'll purchase; or alternatively serve Okanagan cheeses and grapes!! Now ask me to make a luscious cheesecake or a layered torte and I will be there, and the results will be amazing!!!!!Somehow cookies are my nemesis. Oh well, we all have our strengths don't we. Maybe my non-cookie baking skills are a gift because if I had mountains of holiday treats ready and waiting I would have to eat them, and we know all that butter and chocolate will go straight to my hips. So I stick with the notion that I am gifted:D

One cookie, (I will call them that), that turned out beautifully this year were these easy, peasy pecan and dried cranberry laiden filo tarts. The little filo tarts are premade so how can you go wrong. My kind of cookie!!!!!!They remind me of my Canadian favourite Butter Tarts but with a crispy, crunchy outer shell.

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.

I love adding cranberries to Holiday treats. What a nice one you made Val. I have had my share of cookies that were not successful this year. Hopefully the other ones will turn out great. Have a great day!

It's the same with me and cookies! I've been doing a little better this year but I still haven't made a really good chocolate chip cookie yet :) Your filo tarts look fabulous with cranberries and pecans, looking forward to trying!

We all do have our baking nemeses. I can't make a piecrust that isn't completely mess and pieced together because it just won't hold (although I still bake pies...). I fear caramel. Don't ask me to make tuiles!

These look so good. I love phyllo layers. there is just something about that texture!

I should check out the blog event. I love Food Blogga, but haven't stopped by in a while. How can I not be at a site with COOKIES????

BTW, I would love it if my holiday treats would multiply of their own free will! Sadly, they're a bit skimpy this year. I suppose my waistline is happy, even if my heart isn't.

These look delicious! I've been thinking about how I need to make some little tarts like this soon! And hey I'd taken a plate of Okanagan cheeses and grapes, a cheesecake or a layered torte happily any day! And not remember anything about missing cookies. ;)

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My blog More Than Burnt Toast has been my passion for almost 9 years and has evolved with me over time as I have gained confidence in the kitchen. Follow my travels through Italy and Greece one recipe at a time, upcoming cooking classes at local Okanagan wineries and restaurants, as well as daily experimentation in my own kitchen. Every day we should be excited about what we are eating even if it just means making use of a wonderful find at our local farmers market. I look forward to getting to know you.